Man I love muffletta, great work!
BTW, I've been using Sable & Rosenfeld Spicy Olive Bruschetta for my "tapenade" and WOW!
The sandwich on the left is the Spicy Bruschetta compared to a different muffaletta olive mix on the right. I was testing the two against each other for Turkey Muffletta sandwiches and the spicy bruschetta won hands down!
The one I saw in "cooks country" cookbook I have and an episode on tv.
They tried to duplicate the Central Grocery's olive salad topping from Louisiana.
The found pizza dough most closely simulated the bread used. They brushed an egg wash on and sprinkled it with sesame seeds and baked. Also they pulsed all the spread ingredients in the food processor with herbs and olive oil and weighted the sandwiches in plastic wrap.
He takes his hat off and slowly bows and backs away from the Master! Point.
No joke! This is a thing of beauty!
No worries! We love bloviating.I'm a little late to this party, but as a Louisiana native and having lived in the Big Easy, anything withy Muffuletta in the title gets my attention. That's a fine tribute both the Muff and the Fattie. Well done and Points.
As a quick commentary (just cause I can bloviate with the best of em): of all the great culinary contributions New Orleans has made to the world, my 2 favorite things from NO are the aforementioned Muffuletta and the Po-Boy (roast beef, shrimp or oyster). Yep, sandwiches. Whenever I get back to NO to visit friends and family, I make sure I get a Po-Boy or a Muff or both. What makes these dishes impossible to recreate exactly outside of the city is the bread. New Orleans water is very hard water. Go a few miles outside of NO and the water is very soft. Use the exact same french bread recipe in Baton Rouge will yield a different result. OK I'm done now with useless commentary.
No worries! We love bloviating.
Been to “N’awlins” twice, but all I remember is Red Beans and Rice and Hurricanes and Alligator jerky and Zydeco music. Ok, I spent most of my time in the French Quarter. I’ll know what to look for next time...
Now ya talkin'. My favorite Po-Boy in the city is Parkway tavern. It's a favorite of locals, so that oughta tell ya something.Your rambling about NO don’t bother me in the least. Being from Houston we make it over there once or twice a year. How about a roast beef po’boy from Pierre Maspero’s? My mouth is watering.....
Well done. Thanks for the tip.I'm late too but I just have to say that is the most beautiful fatty, or muffatty, I have seen. What an inviting looking meal!
I also want to add about the muffuletta that you can make a pretty good replica using Panera's focaccia bread. This one was made in Maine using the classic ingredients.